Chef Daniel Mezzolo shares his super popular (and until now, secret!) recipe for his signature kale salad. Make sure you use Tuscan (lacinato or black) kale for the most authentic results. Enjoy!
1 1/2 cups (100 g) lacinato kale, tough ribs removed and finely julienned
1 tbsp (15 g) pecorino, grated or finely shaved
1 tsp (5 g) toasted pine nuts
2 tsp (8 g) dried Zante currants
6 tbsp Lemon Vinaigrette
1 tbsp Parmesan, grated or finely shaved
Lemon Vinaigrette 5 tbsp olive oil
6 tbsp lemon juice
1/4 cup rice wine vinegar
1/4 tsp kosher salt
Make Vinaigrette: Whisk all ingredients in a bowl until combined.
For Salad: Mix all ingredients together in a bowl and let stand for a few minutes to let everything marinate and soften. Plate and garnish with additional grated parmesan and pecorino.
Yield: Makes 1 serving